we eat good food

Today I got an appreciation of how much I’ve learned thelast 6 years of being a nutritarian.Aco-worker was curious about my squash and I said “it’s squash mixed in with alittle veggie bean soup.”I gave her ataste and she said, “You must have added lots of spices.”I said, no that’s actually the taste of thesquash.It’s very flavorful.She said, I have no idea how to cook that.I said, I just threw it in the oven for anhour.Someone else chimed in saying youneed olive oil to keep it from drying out, and I said, no, just put it in wholeand the moisture stays in.I think whenthe conversation ended, my friend still felt that squash was beyond her skilllevel (despite her Ph.D. in astrophysics).I suspect she thought you had to do something fancy to make it tastethat good.That was me too 6 years ago.I didn’t realize how good fresh high qualityproduce could taste.I thought you hadto know a lot and put a lot of effort into making food taste good.I relied on restaurants to supply me with thereally good food. I figured, they were the professionals. Now I realize whole foodshold fantastic flavors.Processed andrestaurant foods can’t compete.

It’s good to realize this because I sometimes get the sillynotion that I am deprived because I don’t get to enjoy the same foods aseveryone else.Sure, my food can’tcompete with ice cream for pure stimulation.But pretty much everything else I make tastes a lot, and I mean, a lot,better than what I used to eat.